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Papa a la huancaína
Potatoes in spicy cheese sauce
Potatoes in a creamy, golden ají amarillo and fresh cheese sauce
Papa a la huancaína is named after Huancayo in Peru's central Andes, but it is eaten everywhere, from Lima's set-lunch counters to Sunday family tables. Thick slices of cold boiled potato are blanketed in huancaína sauce, a silky, mildly hot sauce of ají amarillo, fresh cheese and evaporated milk, then finished with boiled egg and black olives. It is served cold as a starter, and the sauce is also the favourite dip for boiled corn and fried yuca. Use a queso fresco made with vegetarian rennet if you want it fully vegetarian (or a mild feta rinsed of salt). Chef's tip: fry the chillies, onion and garlic before blending; this takes off their raw edge and gives the sauce its rounded, sweet heat.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the potatoes
- 1 ¾ lb yellow potatoeswaxy or all-rounder, similar size
- 2 eggs
- 1 tsp salt
For the huancaína sauce
- 2 tbsp vegetable oil
- 4 tbsp ají amarillo pasteor 3 fresh ají amarillo, seeded; or blend 1 roasted yellow pepper with ¼ scotch bonnet and a pinch of turmeric
- ½ onionroughly chopped
- 1 clove garlic
- 7 oz queso frescovegetarian rennet; or mild feta soaked 10 min in water
- ¾ cup evaporated milk
- 4 gluten-free crackersplain salted; wheat soda crackers if not gluten-free
To serve
- 4 lettuce leaves (optional)
- 8 black olives (optional)botija or Kalamata
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Method
0/7 doneStep 1: Put the 1 ¾ lb yellow potatoes in cold water with 1 tsp salt, bring to the boil and simmer over a medium heat for 15–20 minutes, until a knife slides in easily. Drain and leave to cool.
20 minStep 2: At the same time boil the 2 eggs for 10 minutes, then cool them in cold water so the yolks stay yellow without a grey ring.
10 minStep 3: Heat 2 tbsp vegetable oil in a small frying pan over a medium-low heat. Add ½ onion, 1 clove garlic and 4 tbsp ají amarillo paste and fry gently for 4–5 minutes, stirring, until the onion is soft and the oil turns orange. Don't let it brown, or the sauce will taste bitter.
5 minStep 4: Tip the pan into a blender with the crumbled 7 oz queso fresco, ¾ cup evaporated milk and 4 gluten-free crackers. Blend for a full minute until completely smooth and glossy.
Step 5: Check the texture: it should coat a spoon thickly, like double cream. Add another cracker to thicken or a splash of milk to loosen. Taste for salt; the cheese is usually salty enough.
Step 6: Peel the cooled potatoes and cut them into thick 1.5 cm slices. Peel the eggs and halve or quarter them.
Step 7: Lay 4 lettuce leaves on a platter, arrange the potato on top and pour over the sauce generously. Finish with the eggs and 8 black olives and serve cold or at room temperature. The sauce keeps for 2 days in the fridge; whisk in a little milk if it thickens.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Carbs
- 36 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does papa a la huancaína take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of yellow potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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